As the clock on the wall slowly moved toward 5:00, Gracie felt sharp, achy hunger pangs beneath her apron. William, soon to return from the chaotic commute on the freeway, probably having the same gurgling sensation of hunger in his middle section, hopes a meal awaits him.
Gracie races to the large stainless steel door of the refrigerator, swings it open into the kitchen, and eyes the contents. In a flash, she spies delightfully green herbs, rosy red cherry tomatoes, briny Kalamata and Mediterranean green olives and ruby red flank steaks.
She grabs her ingredients and tosses them into the sink. Then on a second cursory look up and down the shelves, she sees some fresh green asparagus befitting its place on the plate with her Herb Crusted Flank Steak and Cherry Tomato Relish.
Gracie deftly washes the herbs and vegetables with cool water from the tap. Chopping 2 Tablespoons of fresh thyme, 2 Tablespoons of fresh rosemary and 1 Tablespoon of fresh tarragon, and then tossing them into a bowl, an aromatic mixture develops. 2 garlic cloves are quickly minced and tossed into the herbs. 2 teaspoons of salt and 1-½ teaspoons of fresh ground pepper season the mixture.
The 2 flank steaks (each weighing about 1 ½ lbs.) gently recline in a glass baking pan. A simple Tablespoon of olive oil brushes over the surface of each steak followed by a gentle rub of the herb mixture. Plastic wrap covers the whole pan and rests in the refrigerator for at least an hour and no more than eight hours.
While the flank steaks nap, Gracie begins her Cherry Tomato Relish. The cherry tomatoes, equaling two cups, deftly sliced into halves join with 1 cup of Italian parsley, which releases its unique aroma after coarse chopping. Kalamata olives combine with brine cured green olives, each measuring ¼ cup, then get chopped into oddly shaped pieces.
Next aromatic, spicy basil, measuring ¼ cup chopped, comes under the knife. Once all these things have mingled in the bowl, they bathe in a ¼ cup of olive oil and 2 Tablespoons of acidic Sherry wine vinegar. Gently, stirred together, tickled with a sprinkling of salt and pepper they happily rest for at least two hours.
Fire heats the grill until the temperature reaches medium high. The flank steaks sizzle until they reach the doneness of Gracie’s desire, for about 4 minutes per side, rendering a tender medium-rare doneness. A cutting board whisks the steaks back to the kitchen where they rest under a blanket of foil for at least 5 minutes.
With unparalleled precision, Gracie slices the steaks, across the grain, into ½-inch slices. Decoratively she arranges the steak on a platter, spooning the tomato mixture with its juices over the steaks.
Greeting William upon his arrival home are the wonderful mingled scents of aromatic herbs with beef stock undertones, and a hint of spicy fresh tomato relish. Candles light the dining room as the steaks accompany the Mashed Garlic Potatoes and Steamed Tender-Crisp Asparagus to the table.
